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 By: William Shurtleff, Akiko Aoyagi

The Book of Tempeh
A Cultured Soyfood
William Shurtleff, Akiko Aoyagi

32.5MB

Format: PDF  |   Year: 1976   |   Food | Cooking

Tempeh is one of Indonesia'¬?s most extraordinary gifts to the world. A cultured soyfood, it tastes like Southern fried chicken and is the best vegetarian source of vitamin B-12. More importantly, tempeh is a delicious, natural source of high-quality, cholesterol-free protein, making it an excellent aid to reducing cholesterol as well as a light, tasty treat. Beautifully illustrated and immensely informative, THE BOOK OF TEMPEH showcases this hearty, versatile ingredient in delectable recipes such as Tempeh Guacamole, Spicy Curried Tempeh, Tempeh Jambalaya, and Tempeh Burger with Coriander and Garlic Crisp Tempeh. Whether you'¬?re a veteran vegetarian eager for a new source of essential protein and vitamins, just looking for ways to lead a healthier life, or simply interested in adding some variety to your menus, this book is sure to please.‚ΔΆ More than 130 tempting Western-style and traditional Indonesian recipes-most of which are cholesterol-free.‚ΔΆ Easy-to-follow instructions for making tempeh at home.

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